Biscoff tiramisu is the summer dessert of your dreams. You’ll never taste anything quite like the layers of lotus Biscoff soaked in bitter coffee stacked between the creamiest filling.
Tiramisu purists, I beg your indulgence. This easy Biscoff tiramisu does take a little bit of liberty.
But if you do continue reading and end up trying this really, really easy tiramisu recipe, any protests you have will fall silent after the first rich, creamy, custardy, and light bite.
It’s a lovely coffee-cinnamon-y party in your mouth.
Jump to:
What is Biscoff?
Legend says Biscoff is a portmanteau of biscuit and coffee since the cookies are meant to be paired with coffee. These soft, chewy, and aromatic biscuits have everyone mesmerized, and the most popular brand for them is Lotus Biscoff.
So much so that the company launched a Biscoff spread, a cookie butter that gives the delicious caramelized taste of the cookies a creamy avatar. It has the same consistency as smooth peanut butter, and when mixed in any dessert (not just tiramisu), it adds so much to it!
6 REASONS YOU’LL LOVE THIS BISCOFF TIRAMISU RECIPE
So darn good
Has a short list of ingredients
A quick, simple take on the classic tiramisu
A cozy dessert
Adding Biscoff really knocks tiramisu out of the park
Fantastic recipe for entertaining that’s a hit with everyone
HOW TO MAKE BISCOFF TIRAMISU?
Step 1: Brew coffee by mixing instant coffee powder and water. Bring it to a boil, let it simmer for 3-4 minutes.
Step 2: Transfer it to a small bowl and let it cool while you make the lotus Biscoff tiramisu filling.
Step 3: Combine mascarpone with icing sugar and mix well. Then add Biscoff cookie spread and whipping cream. Whisk till you have a smooth, creamy filling.
Step 4: Get your tiramisu dish ready – I used an 8 by 8 square pan. Dip your Biscoff cookies one by one into the coffee syrup and then arrange them on the pan in a single, even layer.
Step 5: Spread a third of the mascarpone filling on top.
Step 6: Repeat the almost meditative process of dipping and layering 2 more times. So, you have 3 layers of Biscoff cookies alternating with cream.
Step 7: Smoothen the top layer and dust it generously with cocoa powder. Place a cookie or two to give the Biscoff dessert some decor.
Step 8: Cover and then slide it in the fridge to set.
Final Step: Dig in with a spoon and enjoy!
TIPS ON MAKING RESTAURANT QUALITY TIRAMISU WITH BISCOFF
- When there are so few ingredients in a recipe, the quality makes all the difference.
- Classic or cookie butter tiramisu, the backbone of this delicious, easy Biscoff dessert is the coffee. Make it strong. You want the flavor to surprise you now and then and not get lost in the mascarpone-butter cookie filling.
- Don’t whip the cream filling too hard. You want soft, floppy peaks.
- Don’t dip the Lotus Biscoff cookies too long in the coffee syrup. Those buggers will fall apart on you!
- The trick to an even and thin cocoa coating is using a small sieve.
SERVING TIRAMISU (BISCOFF STYLE)
There are no hard-and-fast rules on the kind of pie dish you use for the lotus tiramisu. Mini bites, individual bowls or glasses, or a big dish – all of them will have your guests in rapture.
- If you’re using a shallow bowl, 2 layers of Biscoff cookie tiramisu will suffice. For taller, make more layers.
- Tiramisu needs to chill! The bare minimum is 2 hours, but I’d recommend 4 to 5 hours.
SWAPS FOR LOTUS BISCOFF TIRAMISU
Cream: While any whipping cream works, I used Amul. The one with 35% fat. It’s quite easily available here.
Biscoff spread: I used Lotus Biscoff, but any cookie butter will do.
Booze it up: By all means, spike the Biscoff cookie tiramisu with brandy, Kahlua, Marsala wine, Bailey’s, rum, or bourbon. Stir it into the coffee syrup after it’s cooled down.
MORE TIRAMISU RECIPES
ANOTHER DESSERT WITH BISCOFF
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love Biscoff Tiramisu as much as we do!
📖 Recipe
Easy Biscoff Tiramisu
Ingredients
- 2/3 cup / 157 gms Water
- 2-3 tbsp Coffee powder I used instant coffee powder
- 1 3/4 cup / 400 gms Mascarpone cheese
- 1/2 cup /50 gms Icing sugar
- 3/4 cup / 187.5 gms Whipping cream
- 1/4 cup / 65 gms Biscoff spread
- 30-32 Lotus Biscoff cookies
- 1-2 tbsp Cocoa powder
Instructions
- In a small saucepan, bring together water, and coffee powder to a boil.
- Take this off the heat. Cool slightly. You can add 1-2 tablespoons of rum/ brandy/marsala to this mixture if you like. I didn't add any alcohol to this recipe.
- In a large bowl, combine the mascarpone cheese, and icing sugar.
- Whisk in the cream and Biscoff spread.
Assembly
- Dip each Lotus cookie into the coffee syrup. Make sure its a quick dip, you don't want the cookies to be too soggy.
- Arrange the soaked cookies in a single layer in your serving dish. I used an 8" square dish. Use whatever catches your fancy – a round plate, rectangle dish, or square pie dish.
- Spread a third half of the mascarpone mixture on top.
- Repeat the layers twice. Dip the cookies, arrange them on top of the first layer of cream, and add another third of the cream mixture. Then the last layer of cookies, and then the remaining cream. Spread it evenly.
- Cover with cling wrap and refrigerate for a good 2-4 hours. Right before you serve, generously dust the tiramisu with cocoa powder. Top with a couple of Lotus cookies if you wish.
- Using a large spoon, scoop the tiramisu into individual plates. Enjoy!
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